Ingredients:

Ingredients:

Directions:

Directions:

Butter 10 inch spring form pan. Line with parchment. Butter and dust parchment with flour. Set aside. Melt chocolate and butter in top of double boiler. Cool slightly. Set aside 1/4 cups sugar. In electric mixer beat yolks with remaining sugar for about 5 minutes, until pale and thick. With mixer on low speed, add liqueur and juice. Beat just until mixed. Add whites and beat until they hold soft peaks. Reduce speed and 1/4 cup sugar. Increase speed until stiff but not dry. Using large spatula, fold 1 cup of egg white into chocolate mixture. Don't be too thorough. Fold in 1 more cup. Add remaining whites and fold carefully only until blended. Turn into prepared pan. Shake or rotate to level top. Bake in preheated 300º oven for 1 hour then reduce heat to 250º and bake an additional 30 minutes. Cake will settle. When finished, turn oven off. Open door 2 inches and allow cake to cool completely in oven with heat off. Remove from oven. Remove sides of pan. Cover cake with rack; invert; remove pan and parchment lining. Place serving platter on bottom of cake, invert cake and plate. Serve at room temperature. Dust with powdered sugar, just before serving.

NOTE: I serve with fresh raspberries and raspberry sauce.

Source: Erna Colum, former owner and pastry chef of Common House Restaurant (Lois Brann's friend)

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